Recipes

Why would anyone want to cook with pot? Well, there are a few reasons that pop into my head:

1) Different high. Eating weed produces a different high than smoking weed does. Some describe it as “deeper” or as having more of a body sensation.

2) Sore throat. When you throat is feeling a little scratchy or flat out raw, you may not feel like smoking weed.

3) Smell. If you are afraid that someone will smell pot on your breath or on your clothes, eating pot offers a valuable alternative.

4) Taste. This may be a shock to you, but some people don’t enjoy the taste of weed when smoked. If you are one of these people, you can see how eating the weed in a sweet food will help to mask the taste and still get you high.

Don’t expect to get high right away when eating pot in food. The high usually takes 40-60 minutes to fully “creep” up on you. Also, if you consume a lot, don’t expect to do much the rest of the day. Eating pot can really burn you out.

Why Pot Butter?

Cooking with pot butter allows you the freedom to eat your weed without biting into any stems and seeds. Why would you spend so much time cooking a desert just to have it ruined by the suspended scraps of weed? By following the recipe at the bottom of this page, you will be able to create one batch of pot butter (figure 9.1) to be used in any recipe you like. You can use the recipes I have given or create your own, but the key is to have fun.

For Best Results

For best results, don’t smoke weed before eating your marijuana treats. You be will tempted to break out your best piece while waiting for the high to kick in; try to hold out. When you realize you are high (and haven’t smoked herb all day) it’s really cool!

Chronic vs. Stress

When cooking with marijuana it is recommended that you use a low to medium grade harvest. This may seem contrary to what you have read thus far, but good weed is simply too expensive to eat and the “high” produced by consuming quality weed is not worth the extra cost. Save your chronic for another day.

Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour the coffee. Heat the Turkish pot on a low flame until it threatens to bubble over. Remove it from the heat immediately.

Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.

It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter!

Put your 5 pounds of butter/margarine into the stock pot.

Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)

Fill the pot with cold water leaving about 4 inches at the top for stirring.

Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)

Stir with a wooden spoon occasionally.

Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)

Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)

Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6?) to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.

Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.

Put the lids on your filled containers and place them on a level surface in your freezer.

After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.

I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.

You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.

Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.

first, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don’t burn it!

remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first — that will make it come out of the jar easier.
stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares.
each square is good enough for one person or two lightweights… enjoy!

Mix all ingredients and shape into a loaf
Bake for one hour in 400 degree oven
Serves about six.

Chocolate Chip Cookies

Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you’re going to cook with and decide how many cookies you’d like it to make. So if you’ve got say a couple joint’s worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you’ve got just enough for one cookie.

Then to make sure all the THC is properly isomerized by heat (something I’m not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), sauté the weed in a bit of vegetable oil in a little pan or pot at a low-med temperature ’til it’s nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies’ worth of dough to the pan, mix it all up to get all the weed and now psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non psychedelic brethren and bake away!

Hint: don’t use too much oil to precook the weed, or the cookies will be too, well, oily.

Variation: don’t use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I’m not sure which works best in terms of THC utilization – with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there’s less chance of burning.

This last technique, cooking the weed in a dry pan, is from the famous early 70’s primer “A Child’s Garden of Grass” and does work very well if you’re careful not to burn, allowing you to add the isomerized toasted grass to almost anything.

Place all stockpiled stems in a jar. Pour in your vodka, just enough to fully submerge the stems. Let set in a dark place for about a week. After that, you will need to strain out the stems. A great trick is to make tea type bags out of coffee filters and stems for easy removal.